Grilled haddock with capers, olives, and tomatoes
Prep Time
Cooking Mode
60 mL (¼ cup) cup black olives in brine, pitted and chopped
15 mL (1 tbsp.) tbsp capers, drained and chopped
7 mL (1 ½ tsp.) tsp lemon zest
30 mL (2 tbsp.) tbsp lemon juice
4 Compliments Balance Haddock Fillets, thawed
1 mL (¼ tsp.) tsp salt
to taste pepper
250 mL (1 cup) cup Compliments Santalina™ Grape Tomatoes, quartered
15 mL (1 tbsp.) tbsp fresh oregano, finely chopped
10 mL (2 tsp.) tsp olive oil
60 mL (¼ cup) cup black olives in brine, pitted and chopped
15 mL (1 tbsp.) tbsp capers, drained and chopped
7 mL (1 ½ tsp.) tsp lemon zest
30 mL (2 tbsp.) tbsp lemon juice
4 Compliments Balance Haddock Fillets, thawed
1 mL (¼ tsp.) tsp salt
to taste pepper
250 mL (1 cup) cup Compliments Santalina™ Grape Tomatoes, quartered
15 mL (1 tbsp.) tbsp fresh oregano, finely chopped
10 mL (2 tsp.) tsp olive oil
Directions
1Preheat oven to 220°C (425°F). Combine olives, capers, and lemon zest in a small bowl. Set aside.
2Pat fish dry with paper towel and place on a parchement-lined baking sheet. Season with salt and pepper and drizzle with lemon juice.
3Top each fillet with ¼ of both the olive-caper mixture and the grape tomatoes.
4Sprinkle with oregano and drizzle with olive oil.
5Broil fish for 8 to 12 minutes, or until opaque and cooked through. Serve.
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Personal Note
Personal Note